One of my favorite summer treats growing up has been zucchini bread. This recipe comes from my grandmother, and we've changed it up to make it better for us!
Typically, quick breads are high in sugar, use all-purpose flour and lots (~ 1 C) of oil. This recipe instead, uses whole wheat flour, reduced the sugar by 1 C and substitutes most of the oil with applesauce.
- 2 C shredded zucchini, excess water drained
- 2 eggs (egg whites are fine)
- 1/4 C oil*
- 3/4 C unsweetened applesauce*
- 1 C sugar
- 3 tsp. vanilla
- 1 1/2 C whole wheat flour
- 1 1/2 C white whole wheat flour
- 1 tsp. salt
- 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- (may also add 1 tsp. ginger, and 1 tsp. cloves)
In a large bowl, cream together oil, applesauce, eggs, sugar and vanilla.
Add shredded zucchini. In another bowl, combine dry ingredients (flour, salt, baking powder, baking soda, and spices). Slowly add the dry ingredients to the wet ones and stir until combined.
Pour zucchini bread into a greased bunt pan or 2 greased loaf pans.
Bake at 350 degrees for 40-50 minutes, or until a tooth pick inserted into the bread comes out clean. Bundt ban timing may need to be adjusted.
Allow the bread to cool in the pan for 5 minutes before loosening and removing from the pan to cool on a cooling rack.
You can also add raisins, or for an extra special treat, top with a simple cream cheese, and powdered sugar icing (of course, the icing makes it not quite as healthy....!)
*In total, you'll want 1 C of "oil" - divide between applesauce and oil as you choose.